Italian-Style Vegetarian Polpette

• 120 g dried green lentils
• 400 ml cold water
• 1 teaspoon thyme
• 1 bay leaf
• 15 g tomato paste
• 3 tablespoons nutritional yeast
• 60 g breadcrumbs
• 15 g rolled oats
• 20 g sunflower seeds
• 1 pinch chilli powder
• 0.5 teaspoon oregano
• 1 garlic
• 0.5 teaspoon steak spice mix
• 1 tablespoons olive oil

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Rinse the lentils briefly with cold water, and drain them in a fine-mesh sieve.

Add the lentils, cold water, thyme and bay leaf to the Cook4me touch bowl, sautee for a few minutes or until fragrant. Close the lid and set to pressure cook for 15 minutes. Drain and leave it to cool.

Add the cooled lentil mixture, tomato paste, malted yeast, breadcrumbs, rolled oats, sunflower seeds, chilli, oregano, peeled garlic and spices into a blender and blend until smooth.

Place in the fridge for 15 minutes.

Form balls using your hands. In your Cook4me, pour some oil and fry them for 4 to 5 minutes or until golden brown, turning them occasionally.

Serve with spaghetti in tomato sauce and parmesan shavings.

Tip: To save time, you can use tinned lentils for this recipe. For the proportions: just multiply the raw weight by 3 to get the cooked weight.

Malted yeast, also known as nutritional yeast, is made from yeast and barley malt. It is a source of protein and vitamin B1 and B2. You can sprinkle it on your salads, raw vegetables or soups.

You can replace the garlic with shallot.